Recipes from Members

 Posted: May 7, 2012

Shrimp Enchilada Casserole - Entire recipe makes 6 servings 
Serving size is 1/6th of casserole 
Each serving = 7 Points Plus values   

INGREDIENTS:

• 1 lb peeled cooked shrimp, tails removed, diced
• 12 corn tortillas
• 2 4-ounce cans chopped green chiles, (not drained)
• 2 cups canned green enchilada sauce
• 1 cup red onion, diced
• 1 cup fresh tomatoes, seeded and diced
• 1 cup zucchini, diced
• 1 15-ounce can black beans
• 1 cup reduced-fat Mexican-style cheese blend, shredded
• 1/2 cup chopped fresh cilantro

Preheat oven to 425°F.
   
DIRECTIONS:

• Spray a 9-by-13-inch glass baking dish with non-fat cooking spray.
• Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl.
• Cover and microwave on High until heated through, about 2 1/2 minutes.
• Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas.
• Spread black beans evenly over the tortillas.
• Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.
• Bake the casserole until it begins to bubble on the sides, about 20 minutes.
• Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.
• Top with cilantro, cut into 6 equally sized portions, and serve.

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Chili Con Queso Bites - Serves: 18 – 1 PointsPlus value each

 

INGREDIENTS   4 Medium Eggs

• 1/2 Cup Picante Sauce
•  1/4 Cup Flour
•  2 teaspoons Chili Powder
•  3/4 Cup Kraft 2% Shredded Cheddar Cheese
•  1 Green Onion

DIRECTIONS

• Preheat oven to 400 degrees. 
• Spray18 (3-inch) muffin pan cups with butter flavored non-stick cooking spray. Set aside.
• In a medium bowl, mix eggs, picante sauce, flour and chili powder. Stir in cheese and onion. Spoon evenly into each cup.
• Bake 10 minutes or until golden brown.
• Serve warm or at room temperature with fat free sour cream and additional picante sauce if desired (add additional points for sour cream).

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Mexican Pizza  -- Serves: 6 – 7 PointsPlus values

• 12 Tostada Shells (you can get these where the taco shells are) 
• 1 Packet Taco Seasoning
• 1 (12 oz.) Box Boca Ground Burger Crumbles
• 1 (16 oz.) Can Fat Free Refried Beans
• 1 1/2 Cups Fat Free Shredded Mozzarella Cheese Picante Sauce (mild, medium, or hot) Chives (optional)

• Bake Tostada shells according to directions on the box. Place Boca in a skillet along with taco seasoning and 3/4 cup of water.
• Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
• Place Boca mixture in a food processor and blend until the mixture is almost smooth.
• Build your Mexican pizzas following these steps: Place 6 Tostada shells on a flat surface.
• Spread 1/4 cup of refried beans on each shell, then spread about 1/4-1/2 cup (depending on how small you processed your Boca) of taco meat on top of beans.
• Place your second Tostada shell on top of meat and bean layers. Spread a couple of Tablespoons of Picante sauce on top of each shell, adding more or less to desired taste.
• Sprinkle 1/4 cup cheese evenly on top of Picante sauce, then sprinkle lightly with chives.
• Place the pizzas back in the oven for a few minutes to heat. The cheese may not melt completely since it's fat free.
• Add shredded lettuce, tomatoes, or sour cream if desired. If adding sour cream, you'll need to add points accordingly.

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Chili Relleno Bake -- Serves: 4 ---- 7 PointsPlus Values

INGREDIENTS:

• 4 (4.25 oz.) Cans Diced Green Chilies
• 8 oz. Kraft Fat Free Shredded Mozzarella Cheese 
• 8 oz. Kraft Fat Free Shredded Cheddar Cheese 
• 3/4 Cup Egg Substitute 
• 8 oz. Fat Free Sour Cream 
• 1/4 teaspoon Pepper

Pre-heat oven to 375 degrees. 

DIRECTIONS:

• Spray an 8X8 inch baking dish with non-stick cooking spray. 
• Mix the two cheeses together in a medium bowl.
• Place 1/2 of the chilies in the bottom of the dish and top with 1/2 of the cheese. 
• Repeat the layers. 
• Beat the sour cream, egg substitute and pepper together in a small bowl; pour over the top of the cheese and chilies. Bake for 50-60 minutes or until done in the middle and egg mixture is cooked through.

If it starts to brown, cover loosely with foil so it doesn't get too brown. Let stand 3-4 minutes before cutting.

Note: You can cut this into smaller servings and serve as a side dish.


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Posted:  MAY 2, 2012

Chili Hot Dog Casserole  Serves: 4 – 7 PointsPlus values

INGREDIENTS:

• 4 Fat Free Hot Dog Buns (1 point each)
• 8 Fat Free Hotdogs (1 point each)
• 1/4 Cup Diced Onion
• 2 Tablespoons Prepared Mustard
• 1 (15 oz.) Can Hormel 99% Fat Free Turkey Chili with Beans
• 1 Cup Fat Free Shredded Cheddar Cheese

DIRECTIONS:

• Preheat oven to 350 degrees.
• Break buns and place in the bottom of a 9X13 dish.
• Slice hot dogs into bite size pieces and place on evenly on top of buns.
• Mix onion, mustard and chili; pour evenly on top of the hotdogs.
• Sprinkle cheese evenly on top.
• Bake for 30 minutes.

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 Stuffed Burgers  - Serves: 11 – 3 PointsPlus values (without bun)

INGREDIENTS: 

• 1/4 Cup Egg Substitute
• 1 Cup Water
• 1 (6 oz.) Box Stove Top Stuffing Mix
• 1/2 teaspoon Minced Garlic (from Jar)
• 2 Green Onions, sliced thin
• 1 pound 96% Lean Ground Beef

DIRECTIONS:

• In a medium bowl, combine the egg substitute and water. Stir in the stuffing mix and let sit for 5 minutes, stirring occasionally.
•  Add the garlic, onions and ground beef; mix well with your hands to combine. Divide into 11 balls (approx. 1/3 cup each).
• Spray a large skillet with non-stick cooking spray.
• Place each ball (3-4 at a time depending on how big your skillet is) and mash down lightly with a spatula to flatten into patties.
• Cook over medium heat on each side until the meat is no longer pink in the middle.
• Serve on light hamburger buns along with your favorite toppings for additional points.

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Chocolate Marshmallow Fudge
Weight Watchers Recipe  ----- 3 PointsPlus Value
Prep time:  10 min
Cook time:  5 min
Serves: 36
Rich and delicious, and so easy to prepare. One square is all you need to satisfy a sweet tooth.

Ingredients 1 spray(s) cooking spray    1 2/3 cup(s) sugar    2/3 cup(s) fat-free evaporated milk    2 Tbsp reduced-calorie margarine, or light butter    12 oz semisweet chocolate, chopped (about 1 1/2 cups)    14 large marshmallow(s)    Instructions ·         Coat an 8- X 8-inch pan with cooking spray. ·         In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes. ·         Stir in chocolate and marshmallows; remove pan from heat and stir until smooth. ·         Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving. Notes ·         Store fudge in refrigerator. Or freeze for a firmer consistency.

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CHICKEN ANYONE???
Chicken Asparagus Casserole   

                                   Serves: 6 (approximately 1 Cup ) – 6 PointsPlus Values per serving


INGREDIENTS:

• 1 Pound Boneless, Skinless Chicken Breasts
• 1 (14.5 oz.) Can Fat Free Chicken Broth
• 1/4 Cup Hot Water
• 1/2 teaspoon Dried Thyme
• 2 Cups Instant Rice, uncooked
• 1 (15 oz.) Can Asparagus, drained
• 1 (10.5 oz.) Can 98% Fat Free Cream of Chicken Soup

DIRECTIONS:

• In a large non-stick skillet, cook the chicken breasts in the chicken broth and water over medium-high heat for 3 minutes, covered.
• Turn over and cook 3 more minutes. Remove chicken breasts, allow to cool slightly and cut into bite sized pieces. Return to the broth.
• Reduce the heat to very low. Stir in the thyme and rice, making sure they are covered in broth.
• Gently stir in the soup and asparagus, stirring until well mixed. Do not cover. Continue cooking on low for 3 more minutes to thicken the sauce.
• Turn off the heat and let cool for a couple of minutes before serving.

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OK – not technically chicken but it sounds good …
Chicken “Oven Fried” Steak  - Serves: 6 ----  7 PointsPlus Values per serving

INGREDIENTS:

• 1 Pound Beef Eye of Round Steak
• 1/3 Cup All-Purpose Flour
• 1 teaspoon Lawry's Seasoned Salt
• 3/4 Cup Seasoned Bread Crumbs
• 2 Egg Whites, beaten
• 2 tablespoons Skim Milk
• 1 (12 ounce) Jar Fat Free Chicken Gravy

DIRECTIONS:

Preheat oven to 400 degrees. 

• Spray a cookie sheet with cooking spray.
• Pound steaks to 1/8 inch thickness. Set aside. In a bowl, stir together flour, seasoned salt, and bread crumbs.
• In a separate bowl, beat together egg whites, and skim milk. Coat meat in crumb mixture.
• Dip the coated meat into egg mixture, and then re-dip in crumb mixture. Place breaded meat on prepared cookie sheet.
• Spray top of meat with non-fat cooking spray. Bake for 10 minutes. Turn over. Spray top of meat with non-fat cooking spray.
• Bake an additional 11 minutes. Breading will be crispy and slightly golden brown when done. Microwave gravy for 2 minutes or until fully heated.
• Pour 1/4 cup gravy over each steak before serving.